1, boiled prawns. Ingredients: prawn, onion, ginger, cooking wine, salt; Wash prawns with clear water; Cut the onion into sections, shred the ginger, put it in a pot, and pour in appropriate amount of water; Boil water over high fire, pour in shrimps, and skim off the floating foam after boiling; Cook wine, add salt to taste, and turn off the fire after the shrimp completely changes color; Pour the soup into the plate.

2, braised prawns. Ingredients: 500g shrimp, sliced onion, ginger and garlic 10g. Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil; First, remove the whiskers and tips from the head, cut off the shrimp feet with scissors, slice the shrimp back with a knife, and remove the mud intestines (this can also make the shrimp more tasty); Heat a wok, add peanut oil, add onion, ginger and garlic slices and stir-fry until fragrant; Put prawns into the pot in turn, fry them with strong fire until the color turns red, and gently press the shrimp brain with a spatula to make the shrimp paste in the shrimp brain flow out slowly, so that the shrimp paste is fully blended with the oil in the pot and the oil turns red slowly; When the prawns are fried on both sides until golden brown, vinegar, cooking wine, soy sauce and sugar can be added and cooked slowly to make the prawns absorb the taste evenly and turn over to burn. When the soup is thick and adsorbed on the prawns, it can be served out of the pot.

3. Braised prawns in oil. Ingredients: four pairs of prawns (about 1000g), sugar 75g, chicken soup 150g, vinegar and soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger1. Remove sandbags from prawns' heads, remove prawn intestines, leave skin, and wash with clear water. Slice onion and ginger. Put lard in a wok, heat it to 80% heat with high fire, add prawns, fry until half cooked, and take out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.